Description
Every year we celebrate National Raspberry Popover day in the beginning of May. Join the celebration and see why they made a whole holiday for them!
- 1 Cup milk
- 2 Tablespoons unsalted butter, melted and divided
- 1 Tsp. grated fresh orange zest
- 1 Tsp. grated fresh lemon zest
- 1/2 Tsp. vanilla extract
- 1 Cup all-purpose flour
- 3 Tablespoons sugar
- 1/4 Tsp. salt
- 1 Package (6 ounces) Driscoll's Raspberries
- 2 large eggs
- 1 large egg white
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Preheat the oven to 400?F.
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Whisk together the eggs, egg white, milk, 1 tablespoon of the butter, orange zest, lemon zest and the vanilla extract in a medium bowl. Combine the flour, sugar and salt in a separate bowl. Add the egg mixture to the flour mixture and stir until combined. Batter should be a little lumpy.
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Place the popover pan in the oven and heat for 5 minutes. Remove the pan and carefully brush the cups with the remaining 1 tablespoon butter. Divide the batter evenly among the 6 cups (about 1/3 of a cup per well). Sprinkle the raspberries over the batter (You can press a few into the batter if you need to).
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Bake until the popovers are puffed and golden brown, about 28-30 minutes. Serve immediately.
Serving Size:
1 slice (121g)
Calories | 190 | |
---|---|---|
Total Fat | 7 g | |
Saturated Fat | 3.5 g | |
Cholesterol | 85 mg | |
Sodium | 390 mg | |
Total Carbohydrates | 27 g | |
Dietary Fiber | 2 g | |
Sugar | 9 g | |
Protein | 6 g |